1. Heat the oil in a large skillet over medium-high heat. Add the shrimp and stir fry just until pink and curled but not cooked through, about 2 minutes. Transfer the shrimp to a plate and set aside. 2. Skim the thick cream from the surface of the coconut milk and add it to the skillet along with the curry paste. Cook, stirring until smooth and fragrant and a bit shiny, about 1 minute. 3. Stir in the remaining coconut milk, lemongrass, fish sauce, brown sugar, and salt and simmer for 3 minutes, uncovered. 4. Return the shrimp to the pan along with the baby corn, scallions, water chestnuts, and straw mushrooms. 5. Simmer until the shrimp finish cooking, about 3 minutes more. Pull the pan off the heat and stir in the basil, mint and the lime juice. 6. Serve with Jasmine rice sprinkled with some scallion, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
